Name: Day-before muffins
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 2/3 cup (100g) coarsely chopped dried apricots; 1/2 cup (95g) coarsely chopped dried figs; 1 1/3 cup (95g) all-bran breakfast cereal; 1 1/2 cup (375ml) skim milk; 1 1/4 cup (275g) firmly packed dark brown sugar; 1 1/4 cup (185g) self-raising flour; 1/2 cup (60g) pecans, chopped coarsely

Ingredients

2/3 cup (100g) coarsely chopped dried apricots

1/2 cup (95g) coarsely chopped dried figs

1 1/3 cup (95g) all-bran breakfast cereal

1 1/2 cup (375ml) skim milk

1 1/4 cup (275g) firmly packed dark brown sugar

1 1/4 cup (185g) self-raising flour

1/2 cup (60g) pecans, chopped coarsely

Method

1.Combine apricot, fig, cereal, milk and sugar in a large bowl; mix well. Cover; refrigerate mixture overnight.

2.Preheat oven to 200°C (180°C fan-forced). Grease a six-hole (¾-cup/180ml) texas muffin pan.

3.Stir flour and nuts into apricot mixture. Spoon mixture into pan holes; bake about 25 minutes. Serve muffins hot or cold.

If you have overnight guests or friends coming for breakfast, prepare the recipe ahead for a breakfast of muffins fresh from the oven! The muffin batter is partially made the day before and refrigerated overnight, needing only a few more minutes of preparation before baking and serving.
Note

Woman's Weekly Food

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Ingredients

Method

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